This Tunisian specialty is easy to make and quite delicious.

　　

Ingredients

serves 4

　　1 pound mealy potatoes, peeled

　　Salt

　　1 large onion, chopped

　　3 tablespoons vegetable or extra-virgin olive oil

　　3 eggs, lightly beaten

　　1/4 cup chopped flat-leaf parsley

　　Pepper

　　

Step 1

Boil the potatoes in salted water, then drain and mash them. Fry the onion in 2 tablespoons of the oil till soft and golden, stirring occasionally.

　　

Step 2

Beat the eggs into the potatoes, then stir in the fried onion and the parsley, and season with salt and pepper.

　　

Step 3

Heat the remaining oil in a preferably nonstick skillet and pour in the potato mixture. Cook, covered, over low heat until the bottom sets. Then put under the broiler to cook the top until firm and lightly colored.

　　

Step 4

Serve hot or cold.

　　

Variations

Step 5

For a Persian version, kuku-ye sibzamini, use 6 chopped scallions or a bunch of chives instead of the fried onions.

　　

Step 6

For a potato ojja, fry the onion till golden, add 4 peeled and chopped tomatoes and the thinly sliced potatoes, and cook until the potatoes are soft. Then stir in the lightly beaten eggs and cook until set.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf